Risotto: The Creamy Classic That Welcomes a Little Improv

The night before I left for Winnipeg, I found myself standing in front of the fridge with a mission: make something comforting, “easy,” and use up what needed using. Because let’s be real — the boys at home are perfectly happy with takeout while mamma’s away. 😉

What I landed on was risotto. Creamy, cozy, and perfect for transforming a few odds and ends — one leek, half a red onion, and some rice from the pantry — into a dinner that felt like a hug in a bowl.

Few dishes feel as comforting and celebratory as risotto. It’s creamy, rich, and deeply satisfying — yet humble at the same time. For Italians, it’s a dish of patience and love. For many of us outside Italy, it’s become one of those “date night in” or “special Sunday dinner” staples. But here’s the thing: risotto doesn’t have to be fancy or intimidating. It’s a dish that actually welcomes a little improv, a “what’s in the fridge” spirit.

That’s exactly how I cook mine. And trust me, nobody complains when the bowls hit the table.

A Little Risotto History

Risotto hails from Northern Italy, where rice paddies have thrived since the Middle Ages. While pasta became the carbohydrate of choice in much of Italy, the North leaned heavily on rice — especially short-grain varieties that thrive in the Po Valley.

The first risotto recipes appeared in the 1800s, though rice had been cultivated in the region long before that. The most famous, Risotto alla Milanese, was flavored with saffron, giving it that golden color and luxurious flavor. Over time, risotto spread across Italy and beyond, adapted by each household depending on what was available — vegetables, seafood, mushrooms, or just the basics of rice, broth, and cheese.

At its heart, risotto is less about strict rules and more about process: coaxing starch from the grains through slow cooking and steady stirring until the rice transforms into creamy comfort.

My “Clean the Fridge” Risotto

I’ll admit it: my Italian ancestors might cringe at this one. But what’s worse — using half an onion and one leek that needed love, or tossing them in the compost? I choose the pan every time.

Here’s how I made it:

• The base: I sautéed one leek and half a red onion in a good glug of olive oil. (Yes, red onion! It was what I had, and it worked beautifully.)

• The rice: About 2 cups of arborio rice went in next, toasted gently in the oil until it started to crackle and soak up that flavor. Carnaroli or any short-grain Italian rice would work too.

  👉 Try it yourself: Arborio Rice | Carnaroli Rice

• The splash: Traditionally, white wine goes in next. I sometimes add it, sometimes skip. This time, I went for it. The wine evaporates quickly, leaving just a whisper of acidity to balance the creaminess.

• The broth: Roughly 6 cups of chicken broth, ladle by ladle. This is where the love comes in — stir, let it reduce, add another ladle, stir again. Homemade is ideal, but a good boxed or frozen bone broth works if you’re short on time. (Just peek at the labels for additives.)

• The finish: Instead of the classic butter, I stirred in a generous half cup of grated Parmesan and a dollop of ricotta I had hanging out in the fridge. That ricotta made it extra creamy and felt like the smartest “fridge clean-out” choice of the week.

I served it with a tomato and burrata salad and some roasted zucchini — two of our family’s easy go-tos. And just like always, the boys asked for seconds. Whether I make it traditional with peas or spinach, or freestyle with whatever I have, risotto never disappoints.

Why Risotto Feels So Good

Risotto is more than just dinner. It’s an experience.

• It asks for your attention. You can’t just leave it to simmer; you have to be there, stirring, adding, watching. In a world of multitasking, this feels grounding.

• It celebrates simple ingredients. Rice, broth, cheese, maybe a veggie or two — that’s all it takes.

• It reduces waste. Instead of tossing half an onion or that last scoop of ricotta, risotto welcomes them in.

It’s a dish that meets you where you’re at — whether that’s a quiet night at home, a fridge that needs cleaning, or a craving for something creamy and soul-satisfying.

A Traditional Risotto Recipe

If you want to go classic, here’s the base recipe most Italians would nod along to:

Ingredients:

• 2 tbsp olive oil or butter

• 1 small white onion, finely chopped

• 2 cups arborio or carnaroli rice

• ½ cup dry white wine (optional)

• 6 cups hot chicken or vegetable broth

• ½ cup grated Parmesan cheese

• 2 tbsp butter

• Salt and pepper to taste

Method:

1. Warm the broth in a separate pot and keep it at a gentle simmer.

2. In a wide, heavy pan, sauté the onion in olive oil or butter until translucent.

3. Add the rice and toast gently for 1–2 minutes, stirring constantly.

4. Pour in the wine and stir until it’s absorbed.

5. Add one ladle of hot broth. Stir until mostly absorbed, then add another. Continue this process for 18–22 minutes, until the rice is creamy but still slightly al dente.

6. Remove from heat. Stir in Parmesan and butter until glossy and rich. Season with salt and pepper.

7. Serve immediately, with extra cheese on the table.

Final Thoughts

Risotto teaches patience, rewards creativity, and reminds us that food doesn’t have to be perfect to be delicious. Whether you stick to tradition or embrace the “clean the fridge” approach, it always delivers comfort.

For me, making risotto the night before Winnipeg felt like grounding myself before the whirlwind of travel — a simple ritual of stirring, tasting, and sharing one last cozy meal with my boys (who, let’s be honest, were already eyeing the takeout menus while I was gone 😉).

So next time you’re heading out on a trip, or just need a little comfort at home, let risotto be your reminder: simple ingredients, a little love, and some attention can turn into something unforgettable.

Ciao for now,

Larissa - Founder of RoamWell